HERB HERBERT FAVOURITE HERBS

Perennial Coriander Eryngium foetidum

syn E. antihystericum
ryngiums comprise of over 200 tropical and temperate species. Most are spiny ornamental herbs with thick roots and fleshy waxy leaves with blue flowers in cymose heads. Perennial coriander is actually a native to the Caribbean islands and has since been introduced to large parts of South East Asia (Indochina, Malaysia, Indonesia). It is also referred to as culantro, mexican coriander, long coriander, Thai pak chi farang (foreign coriander) and Malay ketumbar Jawa (Jawanese coriander) The botanical genus name Eryngium refers to the Greek name of the related sea holly (Eryngium maritimum), which was called eerggion; the name is probably related to r "spring time" DESCRIPTION Perennial herb with long, evenly branched roots. The serrated leaves are arranged spirally around the short thick stem. The plant produces a well-branched cluster of flower heads forming a characteristic umbel inflorescence . The calyx is green while the corolla is creamy white in color. PARTS USED Leaves and roots PROPERTIES The essential oil in the leaves are rich in aliphatic aldehyds and the whole plant is high in calcium. Aromatic herb, very similar to fresh coriander leaves. USES OF THE HERB Culinary Perennial coriander tastes similar to true coriander but even stronger. It has been used extensively in the Far East and Central America. In Thailand, Malaysia and Singapore it is commonly used together with or in place of true coriander and topped over soups, noodle dishes and curries. It can also be used for Thai curry pastes. The tough leaves need to be chopped finely. Unlike cilantro, the leaves dry very well and hold their flavor. Medicinal The plant is used in traditional medicines for fevers and chills, vomiting, diarrhea. The leaves and roots are boiled and the water drunk for pneumonia, flu, diabetes, constipation, and malaria fever. The root can be eaten

TM

Any enquiries can be directed to:

HERB HERBERT P/L PO Box 24 Monbulk Victoria 3793 AUSTRALIA E-mail: herb@herbherbert.com

raw for scorpion stings and in India the root is reportedly used to alleviate stomach pains. CULTIVATION Grows naturally in shaded moist heavy soils near cultivated areas. it does best in moist well drained sandy loams high in organic matter. Cut back flower stems to encourage fresh new leaf growth. Relatively pest and disease free. HARVEST Leaves are best picked before flowering and used fresh or dried for use later. Lift roots of 2 year old plants in autumn.

Height 60cm (24) Spread 30-60cm (12-24)

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